If you can make a pot of tea, you can infuse sake. It’s not only an excellent aperitif but also a good match with spicy dishes such as satay or curry -- and if you’re looking for a change from mimosas ...

This bubbly cocktail—which pairs the bittersweet flavor of grapefruit with sparkling sake and botanical gin—is best when served very cold. Keep your gin, sake, and sparkling water in the fridge until ...

Tear mint sprig and drop into a cocktail shaker. Add 4 cucumber slices and simple syrup. Hand-press with a muddler. Add vodka, sake and lime juice. Fill shaker with ice, and shake vigorously for 6 ...

Will we ever tire of riffing on the classic Negroni? Probably not. Combine Campari, sake, and dry vermouth in a mixing glass filled with ice. Stir smoothly for 15–20 second until well chilled. Strain ...

A staple in Japanese cooking, miso is a paste made from fermented soy beans. There are several varieties available and each has a unique flavor profile rich in umami. Here, white miso is paired with ...

Steamed chicken sounds like a “bland diet food,” but throw in some sake and you’ll have a tender, aromatic bird that even sounds exotic, said Melissa Clark in The New York Times. A cheap sake like ...

Sake is a Japanese rice wine, and it teams very well with seafood. Throw in fresh herbs and zingy ginger, and this quick clam recipe makes a fast and refreshing light meal. serves In a large, hot ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Cooking sake is less expensive than regular sake and is available from Asian food stores or the ...

1 bottle (720 ml or 24 ounces) premium (daiginjo or ginjo) sake Zest of 2 limes or 2 oranges ½ cup fresh-squeezed lime or orange juice 2 teaspoons simple syrup (made by boiling 1 part sugar to 2 parts ...